Add the ground chicken to a large mixing bowl, then spoon in the ricotta cheese. Crack in the egg, followed by finely chopped spinach, minced garlic, flour, a drizzle of oil, and your seasoning. Using a spoon or clean hands, gently fold everything together until just combined. Take your time here—mixing too aggressively can make the meatballs dense instead of soft and juicy.

Scoop a small portion of the mixture and roll it between your palms to form a smooth, evenly sized meatball. Repeat with the remaining mixture, keeping all the meatballs roughly the same size so they cook evenly. If the mixture feels sticky, lightly wet your hands or chill it for a few minutes before shaping.

Line a baking tray with parchment paper and lightly grease if needed. Arrange the meatballs on the tray, leaving a little space between each one so hot air can circulate and cook them evenly without sticking together.

Place the tray in a preheated oven at 200°C (400°F) and bake for 18–20 minutes. Check toward the end—once the meatballs turn lightly golden on the outside and are fully cooked through inside, remove them promptly to avoid drying out.

Allow the meatballs to rest for a few minutes after taking them out of the oven. This helps the juices redistribute, keeping them tender and flavorful. Serve them warm, either on their own or paired with your favorite sauce or side.